Scientist, Taste Modulation

Imbibe•Niles, IL

16d•$82,500 - $100,000•Onsite

About The Position

The Taste Modulation Scientist supports ingredient research and development and base modulation in sugar reduction, masking, and mouthfeel. The role collaborates closely with Taste Modulation team members, Flavorists, and Product Developers, contributing ideas and hands-on assistance to product development and research. The Scientist develops subject matter expertise in sweetening and/or masking, supports complex formulations, scopes innovation opportunities and customer briefs, and evaluates technical feasibility. This position leads customer and research projects as technical lead, coordinates resources to meet project timelines, develops ingredients, technologies, and product formulas, and leads internal initiatives showcasing Taste Modulation innovations. The role also works with external customers and cross-functional teams, contributes to team growth and coaching, and may supervise or manage entry- to mid-level teammates, typically 1–2 direct reports. Work takes place in office, food and beverage laboratory, and pilot plant settings. The role may involve travel to co-manufacturing facilities of less than 10% annually. The approximate salary range is $82,500–$100,000 USD.

Requirements

Bachelor’s degree in food science, chemistry, biochemistry, engineering, or a relevant field.
4–10+ years in the food, beverage, ingredient, and/or flavor industry, with a background in product development or applications.
At least 4 years of experience leading new product development projects as the key technical member of a cross-functional team.
Understand how to set up and execute an experiment.
Ability to taste and describe organoleptic properties of finished products, ingredients, and flavors.
Strong organizational, documentation, oral communication, and written communication skills.
Experience in sugar reduction, natural high-intensity sweeteners, FMPs, masking, ingredient modulation, and/or flavor science.
Understand ingredient interactions and functionality.
Ability to present information effectively and respond to questions from groups of managers, clients, and customers.
Knowledge of food product design, formulation, process design, product scale-up, plant testing, and commercialization.
Working knowledge of GMPs, food safety, and HACCP programs, concepts, principles, and practices.
Ability to work independently with little direction and as part of a team.
Passion for creativity and innovation in a fast-paced environment.
Strong attention to detail and ability to multitask.
Excellent organization and time-management skills.
Strong problem-solving skills.
Ability to work effectively under pressure and meet strict deadlines.

Responsibilities

Establish subject matter expertise in sweetening and/or masking to support complex development formulations involving taste challenges.
Assist in scoping innovation opportunities and customer project briefs and ensure technical feasibility.
Work with key team members in innovation programs to ensure project technical feasibility.
Lead customer and research projects as technical lead and ensure successful completion.
Coordinate and manage resources to meet project timelines and success criteria.
Develop new ingredients, technologies, and full product development formulas for customers and internal developers.
Formulate complex natural sweetener, masking, and mouthfeel systems for custom projects.
Execute proactive innovation and optimization development projects.
Lead internal initiatives showcasing Taste Modulation innovations.
Interact with external customers as part of the core team.
Work independently while balancing a multi-task workload.
Collaborate with pricing, engineering, procurement, quality, operations, and marketing to complete projects successfully.
Participate in team growth initiatives by providing technical input and soft-skill coaching to junior team members.
May supervise teammates or manage entry- to mid-level roles, typically 1–2 direct reports.